Place saute pan over medium heat. Add ground beef (plus 1 tablespoon of olive oil if your beef is less than 15% fat) and salt Break the meat up with a wooden spoon and cook it, stirring from time to time, until it becomes brown and crispy about 8 minutes.
Add the chopped onion and cook until softened, about 3 minutes. Stir in the harissa paste, tomato paste, and ¼ cup of water. Cover and cook for 5 minutes.
While the beef is cooking, add olive oil, carrot noodles, and ¼ cup of water to a large saute pan. Cover and place over medium heat. Cook 4 to 5 minutes. Uncover and stir, cook an additional 3-4 minutes until the water is evaporated and the carrots are soft. Season with salt and pepper.
Divide carrot noodles into 4 bowls. Top with harissa beef and garnish with parsley.
This makes a great meal prep lunch. Leftovers can be stored in an airtight container. Store in the fridge for 4 to 5 days.
Adjust the amount of harissa paste to your preferred level of spiciness. You can use store bought or homemade harissa paste.
One-Pot InstructionsAdd the carrot noodles after stirring in the harissa paste. Increase the water to a half cup. Cover and cook for 5 minutes. Uncover and stir, cook for an additional 3 to 4 minutes. Add the parsley and serve.